Squash Casserole

Mrs. Margaret R. Neely

  • 1 quart yellow squash, 6 to 8 medium
  • 1 medium onion, sliced
  • 1 stick butter or oleo
  • Salt and pepper to taste

Cook above together till tender; mash and beat thoroughly.

Add:

  • 2 hard-cooked eggs, grated fine
  • 1 cup cracker crumbs
  • 1/2 cup sweet milk

Combine with squash mixture, saving some CRUMBS for topping. Dot with butter, and bake slowly 30 minutes.

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